Why Make This Recipe
Vegetarian Frankie is a delightful street food from India, packed with flavors and textures that make it a favorite among all ages. It combines crispy potato tikki with fresh veggies, all wrapped in a soft roti. This dish is not only easy to prepare but also offers a healthy option for those looking to enjoy a tasty meal without meat. Plus, it is versatile, allowing you to customize it with your favorite ingredients.
How to Make Frankie
Ingredients
- 3 medium-sized potatoes (or 300 grams potatoes)
- ½ teaspoon kashmiri chilli powder (or 1 to 2 green chilies – finely chopped)
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon dry ginger powder (or ¼ teaspoon minced ginger)
- ¼ teaspoon chaat masala powder
- 2 tablespoons cornstarch (or rice flour or arrowroot flour or add as required)
- 2 to 3 teaspoons chopped coriander leaves
- 2 to 3 tablespoons sunflower oil (or any neutral oil, for pan frying the tikki or as required)
- Salt (as required)
- 1 cup whole wheat flour
- 1 teaspoon sunflower oil (or any neutral oil)
- Water (as required)
- Salt (as required)
- 1 cup curd (whisked yogurt)
- ¾ to 1 tablespoon sugar (or add as required for more sweetness)
- ½ teaspoon roasted cumin powder
- ¼ teaspoon kashmiri chilli powder
- ¼ teaspoon chaat masala (or as required)
- 2 teaspoons chopped coriander leaves
- 1 onion (small to medium-sized, thinly sliced)
- 1 carrot (medium-sized, grated (you can also add your choice of veggies))
- 2 to 3 pinches salt (to sprinkle on onions)
Directions
-
Making Aloo Tikki: Boil the potatoes until soft, then peel and mash them. Mix mashed potatoes with kashmiri chilli powder, coriander powder, cumin powder, dry ginger powder, chaat masala, cornstarch, chopped coriander leaves, and salt. Form this mixture into small round cakes (tikkis) and set aside.
-
Making Rotis for Frankie: In a bowl, combine whole wheat flour, a teaspoon of oil, water, and salt. Knead the dough until soft and smooth. Divide the dough into small balls and roll them out into thin circular rotis using a rolling pin.
-
Making Stuffing and Raita: Heat oil in a pan and fry the prepared tikkis until they are golden and crispy. For the raita, mix the yogurt with sugar, roasted cumin powder, kashmiri chilli powder, chaat masala, and chopped coriander leaves.
-
Making Frankie: Take a roti, place a fried tikki in the center, add sliced onions, grated carrots, and any other veggies of your choice. Drizzle with raita and fold the roti around the filling to form a wrap.
How to Serve Frankie
Serve the Frankie hot, next to extra raita for dipping. It’s perfect for lunch or as a snack. You can also accompany it with tomato ketchup or green chutney for added flavor.
How to Store Frankie
If you have leftovers, store the tikkis separately in an airtight container in the refrigerator. The rotis can also be stored wrapped in foil. For the best taste, consume them within a day. Reheat the tikkis on a pan before assembling the Frankie again.
Tips to Make Frankie
- For added spice, feel free to increase the amount of green chilies or kashmiri chilli powder in the tikki mixture.
- You can include other vegetables like bell peppers or corn in the stuffing to enhance flavor and nutrition.
- Make sure the tikkis are cooked well for a crispy texture.
Variation
You can easily tweak this recipe by using different types of fillings, such as paneer (cottage cheese) or finely chopped cooked beans for extra protein.
FAQs
1. Can I use store-bought rotis for making Frankie?
Yes, you can use store-bought rotis or tortillas to save time.
2. How can I make the tikki gluten-free?
Substitute whole wheat flour with gluten-free flour for the roti, and ensure the cornstarch used is certified gluten-free.
3. Can I prepare Frankies ahead of time?
Yes! Prepare the tikkis and rotis in advance. Assemble them just before serving for the best taste and texture.
Vegetarian Frankie
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A delightful Indian street food featuring crispy potato tikki wrapped in a soft roti, perfect for any meal or snack.
Ingredients
- 3 medium-sized potatoes (or 300 grams potatoes)
- ½ teaspoon kashmiri chilli powder (or 1 to 2 green chilies – finely chopped)
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon dry ginger powder (or ¼ teaspoon minced ginger)
- ¼ teaspoon chaat masala powder
- 2 tablespoons cornstarch (or rice flour or arrowroot flour or add as required)
- 2 to 3 teaspoons chopped coriander leaves
- 2 to 3 tablespoons sunflower oil (or any neutral oil, for pan frying the tikki or as required)
- Salt (as required)
- 1 cup whole wheat flour
- 1 teaspoon sunflower oil (or any neutral oil)
- Water (as required)
- Salt (as required)
- 1 cup curd (whisked yogurt)
- ¾ to 1 tablespoon sugar (or add as required for more sweetness)
- ½ teaspoon roasted cumin powder
- ¼ teaspoon kashmiri chilli powder
- ¼ teaspoon chaat masala (or as required)
- 2 teaspoons chopped coriander leaves
- 1 onion (small to medium-sized, thinly sliced)
- 1 carrot (medium-sized, grated)
- 2 to 3 pinches salt (to sprinkle on onions)
Instructions
- Boil the potatoes until soft, then peel and mash them. Mix mashed potatoes with kashmiri chilli powder, coriander powder, cumin powder, dry ginger powder, chaat masala, cornstarch, chopped coriander leaves, and salt. Form this mixture into small round cakes (tikkis) and set aside.
- In a bowl, combine whole wheat flour, a teaspoon of oil, water, and salt. Knead the dough until soft and smooth. Divide the dough into small balls and roll them out into thin circular rotis using a rolling pin.
- Heat oil in a pan and fry the prepared tikkis until they are golden and crispy. For the raita, mix the yogurt with sugar, roasted cumin powder, kashmiri chilli powder, chaat masala, and chopped coriander leaves.
- Take a roti, place a fried tikki in the center, add sliced onions, grated carrots, and any other veggies of your choice. Drizzle with raita and fold the roti around the filling to form a wrap.
Notes
Serve hot with extra raita for dipping. Customize with your favorite fillings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian